Not having time to post all the recipes I make and photograph is something that usually bothers me. But this time it was actually convenient. Truth is, I’ve roasted these carrots several months ago but hadn’t yet had the opportunity to share them with you. It was more or less in May last year, when I had the pleasure of being invited to a lunch organized by Alpiarça’s Prove. Prove is a project that gathers small farmers and help them sell their products by selling baskets of fruit and vegetables. If you’re interested, you can get more information here:http://www.prove.com.pt/home

Well, after a wonderful and healthy lunch outdoors, they offered me a bag of carrots. A big bag full of carrots.

Carrot is a vegetable that almost no one likes but in one way or another it always ends up on our plate without any highlighting in particular: on a vegetable soup, a carrot rice, a salad, or as an accompaniment to grilled fish. But with so many carrots in hand I had to give them the importance of a main course. And so I baked a bunch of carrots with cumin, freshly toasted and ground, and served it with couscous, a spoon full of creamy Greek yogurt, a handful of toasted slivered almonds and bit of chopped mint.